Last summer I added *drinks* to a category in the recipe archives for Kalyn’s Kitchen. Even though I mostly drink (far too much) Diet Coke with Lime and (not nearly enough) water, I figured that some day I’d want to post a drink recipe. Big drum roll for this Mango Lassi recipe, which came from The South Beach Diet Taste of Summer Cookbook, and was so delicious and refreshing when I was hot and dirty after working in the garden. Lately there’s been a lot of gardening and not much cooking going on around here, which is another reason I’m posting a drink recipe! There should be a fun garden update coming this weekend.
Lassis are a traditional Punjabi beverage which blend yogurt with water, salt, and spices into a cooling summer drink. Wikipedia says the idea of making sweet lassis with fruit is a relatively recent variation, but the mango flavor was so delightful in this that I truly can’t imagine the drink without it. Mangoes are native to India, and more than 50% of the world’s mangoes are grown there. I shared a lot of information about mangoes when I posted Mango Salsa with Red Pepper and Mango Salsa with Black Beans, so you can read those posts if you’d like to learn more about this delicious fruit. This week’s host for Weekend Herb Blogging is Gay from A Scientist in the Kitchen, and I’m curious if she’s made other types of drinks using mango, since she lives in the Phillipines where I’d imagine there are lots of mangoes.
I cut up one rather large (and juicy!) mango to make this, which gave me 1 1/2 cups of mango cubes.
Using a food processor to puree the mango really made it easy, but you could use a blender too.
1 large mango, peeled and cut into cubes (about 1 1/2 cups diced mango)
1 1/2 cups plain non-fat yogurt (I used Fage Total Greek Yogurt)
1/2 cup chilled water (or use skim milk for a creamier drink)
1 T Splenda, Agave Nectar, or sugar (use Splenda or Agave Nectar for South Beach Diet)
pinch of ground cardamom (optional, but it was a nice addition)
ice cubes (optional, I tried it both ways and preferred it without the ice cubes)
Peel mango and cut into cubes. (You might want to read How to Cut a Mango from Simply Recipes if you haven’t done it.) Put mango cubes in food processor and pulse until pureed. Add yogurt, water, sweetener of your choice and cardamom (if using) and pulse until ingredients are well blended. Serve over ice, or chill in the refrigerator for an hour or two.